3:30 p.m. to 5:00 p.m.

2008 Program Preview

Sunday, October 26, 2008

3:30 p.m. to 5:00 p.m.


    Boost Your Diabetes Career by Providing Optimal Quality Care and Services: Open Discussion

    CPE Level: Level I     CPE Credit: 1.5 hours      LNC: 1000, 1010, 5190  

    Want to move up the diabetes career ladder? Do you experience a mismatch between your daily practice and your job description? Come join your colleagues and talk about how to evaluate your current level of practice in diabetes care. Attendees will discuss areas in which you could benefit from gaining skill, experience and strategies for developing an exciting career providing high-level diabetes care.
    Planned with Diabetes Care and Education Dietetic Practice Group

    Building the Dietitian's Physical Assessment Skill Set

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 1000, 3010, 3080

    Presenting:  Kathleen Hammond, MS, RN, RD, LD, CNSD
                      Cynthia Hamilton, MS, RD, LD, CNSD

    Discuss the goals of the nutrition-focused physical assessment and examination. Describe how physical assessment findings can vary with gender, age and disease states. Determine how physical assessment findings correlate to the nutrition history and subsequent nutrition diagnosis.
    Planned with Dietitians in Nutrition Support Dietetic Practice Group

    Can Nutrition Affect the Mind? Cognitive, Behavioral, Mood and Focus Benefits

    CPE Level: Level II     CPE Credit: 1.5 hours      LNC: 2010, 5420, 5300

    Presenting: John Foxe, PhD
                     Joseph Hibbeln, MD USPHS
                     John Beard, PhD
                      
    Compare and contrast the current scientific evidence supporting the functional benefits of emerging nutrients and non-nutrients in the area of mood and cognition. Understand the cognitive and focus benefits of caffeine and its synergistic effects with other components in foods. Recommend to patients with confidence those foods which provide potential functional, cognitive, mood and focus benefits.
    Presented by ADA Partner: Unilever

    Changing the Face of Nutrition Education in California WIC

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 6030, 9020, 4010

    Presenting:  Dana Gerstein, MPH, RD
                     
    Identify the essential components of the California WIC Learner-Centered Education Training Program, including several learner-centered practices that were used in the fruit and vegetable class. Describe how this program helped local agencies successfully integrate more effective methods into their nutrition education program. Summarize key findings from the California WIC Learner-Centered Education Evaluation Study.

    CDR Forum: 2007 Levels of Practice

    CPE Level: Level II      CPE Credit: 1.5 hours        LNC: 1010, 6060, 9050

    Presenting:  Dick Rogers, PhD

    In 2004, the Commission on Dietetic Registration appointed an Advanced Level Dietetics Practice Audit Committee charged to conduct a study to identify and define levels of dietetics practice. The committee met between 2005 and 2007 to draft the study survey instrument and in spring 2007, a contracted vendor conducted cognitive interviews to further refine the survey instrument. Results from the survey, conducted from May to July 2007, will be discussed in relationship to the identification and definition of advanced practice in dietetics

    Food or Fuel: The Economic Facts

    CPE Level: Level I       CPE Credit: 1.5 hours       LNC: 1080, 8018, 4070

    Presenting:  Jennifer Weber, MPH, RD
                      Elise Golan, PhD

    Identify the agricultural economic factors that influence the cost of food. Discuss the economic and public policy trade-offs of using food for fuel sources. Explore the potential challenges consumers will face in accessing healthy food choices in the face of rising food costs.

    Healthy Schools Partnership: Shrinking Childhood Obesity and Expanding Career Opportunities for Dietitians

    CPE Level: Level I       CPE Credit: 1.5 hours       LNC: 6040, 6080, 6010

    Presenting:  Katie Brown, EdD, RD, LD
                      Brenda VanLengen, MEd

    In this interactive presentation, learn about the concept of “RD Coaching” in schools, and how the Healthy Schools Partnership program is leading the way to effectively improve students’ nutrition knowledge and eating behaviors. Identify how important nutrition concepts are dovetailed into physical education classes and into other areas of the school environment, led by the nutrition expert — registered dietitians! Understand the theory behind “RD Coaching” and in this presentation, practice your new-found skills. Discover how you can become involved in the Healthy Schools Partnership movement and grow this opportunity to provide students access to “RD Coaching” in schools.

    Hispanic Health: Mitos y Hechos

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 8015, 5110, 1130

    Presenting:  Malena Perdomo, RD
                      Flavia Mercado, MD

    Identify the role of cultural competency for dietitians in promoting health in the Hispanic population. Identify how best to communicate the 2005 Dietary Guidelines and how to address key barriers to achieving the recommendations, specifically for dairy based on new findings from the 2008 consumer focus groups and health professional research.
    Planned with Latinos and Hispanics in Dietetics and Nutrition Member Interest Group

    Hot Topic — Selenium, Chromium and Vitamin D: What a Dietitian Needs to Know Now

    CPE Level: II      CPE Credit: 1.5 hours      LNC: 2090, 9020, 4040

    Presenting: Gerald Combs, PhD
                      Joanne Holden, MS
                      Janet Roseland, MS, RD, LD

    Hear breaking research  in Vitamin D, chromium and selenium  and learn its applications to the field of dietetics at this exciting session.  Overall gaps in knowledge and discussion of what is known vs. what further research is needed will be addressed.  Learn what new applications of the data are coming in the near future and find out what you need to know now on chromium and selenium when communicating with consumers.

    Nutrition Order Writing: How to Obtain Clinical Privileges, Perform and Measure Outcomes

    CPE Level: Level II       CPE Credit: 1.5 hours      LNC: 1070, 1130, 9030

    Presenting:  Annalynn Skipper, PhD, RD, FADA
                      Heidi Silver, PhD, RD

    Discover the steps necessary to obtain facility-wide clinical privileges for nutrition order writing while applying the implementation phase of the Nutrition Care Process and Model. Discuss techniques on how to obtain clinical privileges for nutrition order writing in order to increase the demand, utilization and value of the dietitian as the nutrition expert. 

    Original Contributions: Diet, Genetics and Epigenetics

    CPE Level: Level III       CPE Credit: 1.5 hours       LNC: 2020, 2090, 5200 

    Pistachio-rich Diets Affect Gene Expression of Lipid and Inflammatory Risk Factors for Cardiovascular Disease
        -Presenting:  Sarah Gebauer, PhD

    Measuring Stress Related to Parenting a Child with Medium Chain Acyl-coa Dehydrogenase Deficiency
        -Presenting:  Roseann Torkelson, RD

    Comparison of Mean Body Mass Index and Frequency of Disordered Eating Behaviors among Minority and Caucasian Sorority Women
        -Presenting:  Leah Kittle, RD, LDN

    The Effect of Tart Cherry-enriched Diets on Abdominal Fat Gene Expression in Rats
        -Presenting:  E. Seymour, MS

    Prevalence and Use of Dietary Supplements among Children and Adolescents
        -Presenting:  Michelle Trumpy, MPH, RD, CSP, CD

    A Growing Concern: Vulnerability of the Food Supply to Contamination by Drug-producing Crops
        -Presenting:  Jane Rissler, PhD

    Simplicity at Point-of-Purchase: Helping Consumers Meet the Nutrient-Density Challenge

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 4010, 6010, 9030

    Presenting:  Lisa Sutherland, PhD
                      Lori Kaley, MS, RD, MSB
                     
    Assess how a new point-of-purchase supermarket system is serving as a prototype to help dietitians translate science into nutritious choices for consumers. Evaluate how the system serves a wide spectrum of dietary needs, from children selecting cereals to seniors searching for low-sodium soups. New data based on billions of supermarket food purchasing decisions over the past two years will be released.

    Translating Nutrition and Physical Activity Research into Community-based Programs for Bone Health

    CPE Level: Level II       CPE Credit: 1.5 hours       LNC: 2110, 5130, 6010

    Presenting:  Karen Chapman-Novakofski, RD, PhD, LDN
                      Ellen Evans, PhD

    Assess dietary intake in relationship to a bone healthy diet as addressed in the Nutrition Care Manual. Describe effective nutrition interventions used with middle school-aged children and adults so outcome measurement tools, curricula design and impact analyses can be discussed relative to process evaluation and research design. Evaluate intervention research design and evaluation in diverse target groups.